Serving Size / Yield
- 1 1/2 C. Arborio rice
- 4 C. prepared vegetable broth
- 2 garlic cloves, finely minced
Preheat oven to 375 degrees. Combine rice with stock, 1 cup water, and garlic in a 2-quart casserole dish. Cover and bake for 1 hour, stirring every 15 minutes or so. Add 1 more cup of water at the third stirring. When done, the rice should be creamy and tender. Let risotto stand for 5 minutes before serving.